In a hypothetical choice experiment consumers were given the option of purchasing burgers
that were made from beef, plant-based protein, or cultured meat. Willingness to purchase …

We conducted a combined sensory and discrete choice experiment study with a 100% beef
burger, a plant‐based burger using pea protein, a plant‐based burger using animal‐like …

Despite rising interest in and sales of innovative non-animal-based protein sources, there
remains a lack of information about consumer demand for these new foods and their …

Meat production and consumption have several negative environmental externalities and
health impacts. Using a stated preference survey, this study identifies main barriers to and …

While qualitative surveys regarding consumers' attitudes about gene technologies and their
application to food production are plentiful, quantitative studies are less so. The present …

This paper presents a meta-analysis of 51 primary studies reporting a total of 114 genetically
modified food valuation estimates. Results indicate that elicitation methods and formats used …

The present study analyzes and compares willingness to pay estimates for different genetic
modifications in a tomato plant. Results suggest that consumers are ready to pay the highest …

This article reports results from four studies determining the US market potential for plant‐
based meat alternatives in different contexts and settings. The first study shows that a pair …

This study examines people's acceptance of genetically modified (GM) food. Results
suggest that GM acceptance depends most on how natural the genetically modified product …

This study examined the effect of definitions for organic and natural on willingness to pay a
premium for organic over natural chicken. Data were collected using surveys and …